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Image of - Textbook Of Probiotics | Paperback
Textbook Of Probiotics | Paperback

Textbook Of Probiotics | Paperback

by Kar A

This book is intended to meet the basic requirements of students of food science and technology, food chemistry, food microbiology, food engineering and biotechnological aspects and also other professional courses at undergraduate level. It adheres to the syllabi of various Indian universities facilitating undergraduate and postgraduate courses in food science and technology and other amalgamated similar professional course outlines. The subject matter is classified into 19 chapters under four Sections (I to IV). Usage of Probiotics in Food Products, Probiotics in Healthy, Probiotics in Biotechnological Aspects, and Probiotics in Aquaculture. Salient Features 1. Subject matter is presented in a logical, simple, and lucid language. 2. Accurate, explicit, and balanced views on various concepts discussed. 3. Substantiated with detailed illustrations for explaining the fundamentals. 4. Each chapter is supplemented with elaborated footnotes, references, etc. to benefit the end-users. A considerable number of solved problems for self-evaluation

Highlights

  • binding-icon

    9789390709847

    ISBN:

  • binding-icon

    Kar A

    Author:

  • binding-icon

    440

    Pages:

  • binding-icon

    239 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2022

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Paperback

    Binding:

₹396

₹495

This book is intended to meet the basic requirements of students of food science and technology, food chemistry, food microbiology, food engineering and biotechnological aspects and also other professional courses at undergraduate level. It adheres to the syllabi of various Indian universities facilitating undergraduate and postgraduate courses in food science and technology and other amalgamated similar professional course outlines. The subject matter is classified into 19 chapters under four Sections (I to IV). Usage of Probiotics in Food Products, Probiotics in Healthy, Probiotics in Biotechnological Aspects, and Probiotics in Aquaculture. Salient Features 1. Subject matter is presented in a logical, simple, and lucid language. 2. Accurate, explicit, and balanced views on various concepts discussed. 3. Substantiated with detailed illustrations for explaining the fundamentals. 4. Each chapter is supplemented with elaborated footnotes, references, etc. to benefit the end-users. A considerable number of solved problems for self-evaluation

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